Kale and Chickpea Salad with Honeyed Almonds and Smoked Paprika Vinaigrette

 

DSC_0044 Isn’t this French kale beautiful?  I know, I know – the words kale and beautiful don’t normally sit side by side in the same sentence, but the dark green and purple all ombréd together and those perfect, rounded ruffles make it the ODLR of the vegetable world.DSC_0023I brought the above kale home from Elawa Farm’s garden market, tore it into bite sized pieces (which almost made me sad), massaged it with vinaigrette (yes, massaged it…we’ll get to that), and tossed it with ingredients that reside in just about everyone’s pantry.DSC_0212DSC_0237Kale and Chickpea Salad with Honeyed Almonds and Smoked Paprika Vinaigrette

serves 2 for a main course, 4 as a side

for the vinaigrette (makes 1 cup) –

  • 1/3 cup sherry vinegar
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1 teaspoon fresh oregano, finely chopped (or 1/2 teaspoon dried)
  • 1 small shallot (about 2 tablespoons), finely chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

for the salad –

  • 1 bunch kale (any variety), center ribs removed and discarded, leaves torn into bite sized pieces
  • 1 roasted red bell pepper, from a jar or home roasted, cut into strips
  • 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup honey roasted almonds, store bought or homemade (recipe to follow)
  1.  Place all vinaigrette ingredients in a jar with a tight fitting lid and shake vigorously until emulsified.
  2. Add torn kale leaves to a large salad bowl.  Pour 1 tablespoon of vinaigrette onto the kale leaves and massage with your hands for a minute or two until kale begins to soften (kale will wilt in a good way and lose its bitter edge).
  3. Add the sliced roasted bell pepper, chickpeas, and a tablespoon or two more of vinaigrette.  Toss to coat.
  4. Divide salad among plates and sprinkle with honey roasted almonds.  Pass extra vinaigrette at table.

Honey Roasted Almonds

  • 1/2 cup raw almonds, roughly chopped
  • 1 teaspoon honey
  • 1 teaspoon olive oil
  • big pinch kosher salt

Preheat oven to 350 degrees.

  1. Line a baking sheet with parchment paper.
  2. Whisk together honey, oil and salt in a small bowl.  Add chopped almonds and stir to coat.
  3. Spread almond mixture evenly on baking sheet and bake for 8-9 minutes until nuts are light golden, stirring once during baking.  (Be sure to monitor nuts carefully – they burn in the blink of an eye!)
  4. Allow to cool completely.

DSC_0014This cheery bouquet of yarrow also came home with me…how could I resist?

 

Summer Lovin’

Happy Friday!  It feels like summer is finally here to stay, thank goodness.  Don’t you love how relaxed everything becomes, from the clothes we wear to the way we entertain?  The seasonal shopping bug bit me recently, so I thought  I’d share a few of my warm-weather discoveries.  Chill the white and cue the sunshine!Does anything say summer more than seersucker?  This tablecloth arrived on my doorstep today and I can’t wait to break it out for a casual al fresco dinner.gSKj6_1-86LOCm6hLDh_YVDKc2MEz3J5ge04TLAqVvZ4G4rPmejb7HfN5jo-aEsLP2HyiGSKKLJFiLHcaxs=s1100-cThese  oyster shell salt cellars will be the perfect finishing touch to your summer table.Juliska’s rope detailed wicker caddy  is weathered and vaguely nautical without being theme-y.My official drink of summer is well chilled Lillet Blanc with a slice of orange or plum.  It’s also fantastic over ice with a big splash of Pellegrino and a little splash of Grand Marnier. But I would advise against trying to quick chill your Pellegrino by putting it in the freezer then forgetting about it.  Why, oh why, did I not set a timer?!  If anyone knows how to undo this mess, I’m all ears.  Though it is keeping me out of the ice cream, so maybe I should leave it.  I’ll be cooking from this book all summer long.  The recipes are simple, delicious, and focus on ingredients from your garden (or farmers’ market).  The roasted cherry tomato and goat cheese dip was a huge crowd pleaser at our first summer get-together.

This bad boy was my Mother’s Day present (yes, I asked for it – it was not a vacuum-cleaner-for-Christmas type situation).  So far I’ve smoked a pork shoulder and baby back ribs, both of which were amazing, the first of which took over 8 hours (getting us to the table at 11:30pm).  Lesson learned.

This raffia bag has been on my shoulder every day since the weather turned warm.  Light weight, sturdy, and roomy, it is the quintessential summer bag.Speaking of bags, I literally did a happy dance when my monogrammed clutch and laptop case arrived in the mail.  Buttery soft and beautifully made, they are the essence of simple chic.  I love the summery, grass green (obviously) but it comes in over 50 colors, monogram optional.  And the price point can’t be beat!

I picked up this striped jersey maxi skirt for a song.  Super soft and flattering (even with the horizontal stripes), it will go over my swimsuit as a quick cover up, or out to dinner with a knotted-at-the-waist white button-down.  And it’s an extra 25% off the sale price online right now with code SUMMERTIME.Warm weather begs for a LWD, and this one can go from casual Saturday night barbecue to dressed up Sunday brunch.And finally, it wouldn’t be summer to me without hydrangeas.  I’ve had great luck with the Endless Summer variety – each year I plant them in big pots on our porch, then transfer them into the ground before the first frost.

Images 1-4, 7, 8,10 & 11 from corresponding highlighted retail sites; 5, 6 & 9 via me,  12 via Martha Stewart.